Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Directions: Bulgur Hibiscus Salad
Step 1
Using a mandoline, slice cucumbers finely and create cucumber roses. The scrapes may be diced and added into the salad. Set aside.
Step 2
Make the vinaigrette by first making the hibiscus concentrate. Bring hibiscus and water to a boil. Strain and allow to cool. Then add hibiscus concentrate, balsamic vinegar, honey, olive oil, lime juice, garlic, and salt in a blender. Note, be careful with the garlic.
Step 3
For the salad, mix bulgur, cherry tomato, red onion, parsley, mint, raisins, and chickpeas in a large bowl.
Step 4
Place cucumber roses on top of the salad and garnish with dukka, mint, and a drizzle of honey.
Step 5
Serve the vinaigrette on the side
Step 6
Garnish: Dukkar, mint and honey
Ingredients
| Bulgur | grams | 600 |
| cherry tomato | grams | 150 |
| red onion | grams | 100 |
| parsley | grams | 40 |
| mint | grams | 30 |
| raisins | grams | 160 |
| chickpeas | grams | 80 |
| cucumber | grams | 500 |
| hibiscus | grams | 25 |
| Water | grams | 250 |
| balsamic vinegar | grams | 25 |
| honey | grams | 50 |
| olive oil | grams | 50 |
| lime juice | grams | 10 |
| garlic | grams | 5 |
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